12-Minute Spaghetti with Cherry Tomatoes
2 servings
12 minutes
Nothing could be quicker or easier than this amazingly simple and healthy pasta - sweet ripe tomatoes, the aroma of garlic, salty olives and a hint of fresh basil - it's a joy to eat.
1
Put a pot of salted water on high heat and bring to a boil.
- Salt: to taste
2
Clean and finely chop 2 cloves of garlic, cut 250 g of ripe cherry tomatoes in half, pit a handful of olives, and chop the basil leaves.
- Garlic: 2 cloves
- Cherry tomatoes: 250 g
- Olives: 40 g
- Green basil: 15 g
3
Spray a large skillet with olive oil over high heat, add garlic and sauté for 1 minute, then add tomatoes and sauté for another minute or until they start to brown slightly.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Cherry tomatoes: 250 g
4
Add olives and basil, leaving a few leaves for garnish, then add a little water, reduce the heat, and continue to simmer on low.
- Olives: 40 g
- Green basil: 15 g
5
Cook spaghetti in a pot of boiling salted water according to the package instructions, then drain the water, leaving a full cup of cooking water.
- Spaghetti: 160 g
6
Put the pasta in the pan with the sauce and mix, adding a little cooking water if necessary.
- Spaghetti: 160 g
7
Season to taste with sea salt and black pepper, then sprinkle with feta crumbs and remaining basil leaves.
- Salt: to taste
- Ground black pepper: to taste
- Feta cheese: 20 g